Maui Marlborough Sauvignon Blanc 2017 (By Tiki Wines)

Description

Dry

"It is intensely aromatic on the nose showing passionfruit, grapefruit, rockmelon and subtle herbaceous characters. The palate is beautifully ripe and vibrant, and displays pristine fruit flavours and fine texture, leading to a persistent mouth-watering finish. At its best: now to 2019" Sam Kim, Wine Orbit, Dec 2017

A delicate, pale green/gold in the glass. Aromas of passionfruit and peach are complexed with a background of herbal scents. Underlying aromas of grapefruit and gooseberry add zingy notes that combine with hints of capsicum to enhance the nose. A fine blend of tropical and fruity notes, with a supporting herbal background, created from fruit grown on river terraces in the Upper Wairau Valley. Selection of a number of different vineyard areas has contributed a range of flavours from tropical fruit through to grapefruit and gooseberry with delicate underlying herbal flavours. The palate has a perfect balance of racey acidity and redidual sugar to support the fruit flavours and give the wine length.

The MAUI range of wines takes their name from MAUI, the demi-god who as legend tells us captured the sun and pulled New Zealand out of sea. MAUI was a great adventurer with an inquisitive nature and a fearless spirit, attributes that are the very heart of the MAUI range of wines.

The 2017 Vintage in the Upper Wairau was typified by warm daytime temperatures, tempered by cool nights. An ideal summer ensured great vine health and fruit condition through to end of March. These conditions were ideal for creating strong varietal flavours while retaining fine acidity and elegance in the wines. Harvesting of fruit was carried out in the second week of April.

The fruit was harvested at maximum flavour as assessed through frequent tasting in the vineyard by our winemaker. It was very gently pressed to avoid harsh phenolic extraction and allowed the juice to cold settle. The clear juice was fermented at low temperatures using a range of yeast renowned for their ability to enhance the Sauvignon Blanc aromas. A balanced amount of residual sugar was left in the wine to complement the acidity and to add palate weight and structure.

Food Pairing: Crumbed white fish with new seasons asparagus, new potatoes and aioli.